A place where members of the Flagstaff CSA can exchange recipes, share information about local food and become more inspired in the kitchen!
Thursday, January 9, 2014
Remove the tops and root ends from a bunch of turnips (but save the tasty tops for another use). Depending on their size, cut the turnips in half or quarters lengthwise, or leave them whole. Slice each turnip (or turnip wedge) widthwise in 1/4″ slices. Put the turnips in a high-sided skillet, pour in enough broth to cover them (I used veggie), drop in about a teaspoon of butter, and simmer until the liquid has mostly evaporated. I also added a small handful of fried shallots. At the end, stir in about a teaspoon of miso and taste it. Add a little more if you want. Serve warm. Source